ISSN 2278-3091

Volume 11, No.6, November - December 2022

Latifat Adeola Odeniyi et al., International Journal of Advanced Trends in Computer Science and Engineering, 11(6), November - December 2022, 262 - 272
International Journal of Advanced Trends in Computer Science and Engineering
Available Online at http://www.warse.org/IJATCSE/static/pdf/file/ijatcse061162022.pdf
https://doi.org/10.30534/ijatcse/2022/061162022

Simulation Based Analysis of Hierarchical Timed Colored Petri

Nets Model of the Restaurant Food Serving Process
Latifat Adeola Odeniyi 1*, Monsurat Omolara Balogun2, Rafiu Adesina Ganiyu3, Adebukola Mutiat
Ogunrinde4, Elijah Olusola Omidiora5 and Olatunde Stephen Olabiyisi6
1
(Department of Mathematical and Computing Sciences, KolaDaisi University, Ibadan, Oyo State, Nigeria),
odeniyilateefah95@gmail.com
2
(Department of Electrical and Computer Engineering, Kwara State University, Malete, Ilorin, Kwara State, Nigeria),
saymonsur@yahoo.com
4
(Department of Mathematical and Computer Sciences, Fountain University, Osogbo, Osun state, Nigeria),
ogunrinde.mutiat@fuo.edu.ng
3,5
(Department of Computer Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria),
raganiyu@lautech.edu.ng, eoomidiora@lautech.edu.ng
6(Department of Computer Science, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria),
soolabiyisi@lautech.edu.ng

Corresponding author: Latifat Adeola Odeniyi (odeniyilateefah95@gmail.com)

Received Date: October 19, 2022 Accepted Date: November 26, 2022 Published Date: December 06, 2022

ABSTRACT andCustomers' Average Queue Length (CAQL) required in

The major goal of establishing a restaurant is improved
earnings making which can be jeopardized by customers'
withdrawals due to lengthy ready lines. The above scenario
was studied in this paper using simulation-based analysis
of a Hierarchical Timed Coloured Petri Nets (HTCPN)
model, which abstracted the serving operation of a
renowned restaurant in the Ibadan metropolis. The
restaurant was characterized by two or more servers that
serially served each Customer from the multiple available
servers at the four serving points. One hundred simulation
runs were carried out on the HTCPN model using CPN
Tools to determine the four (4) parameters,Customers'
Average Flow Time (CAFT),Customers' Average Waiting
Time (CAWT),Servers' Average Utilization Rate (SAUR)
serving 567, 1100, 1103, 770 and 829 customers from
Monday to Friday, respectively. The model was validated
by carrying out a statistical analysis t-Test between the
simulated and the actual customers' flow time andservers'
utilization rate at a 5% significant level. The validation
results showed no significant differences between the
simulated and the actual customers' average flow time
andservers' utilization rate at a 5% significance level.
Hence, the model can represent the restaurant under
consideration.
Keywords: Hierarchical Timed Coloured Petri Nets,
Restaurant Processes, Simulation-Based Analysis,
Queuing Problem

1. INTRODUCTION [2]. The success of every business organization, especially

It is of great pertinence for the management of the
restaurant industry to take customer satisfaction
profoundly to avoid the withdrawal of Customer, which
can consequently lead to the closure of the such business
(es). Customer satisfaction contributes immensely to the
success of every business organization, majorly restaurant
industries [1]. The restaurant is a food serving outlet that
provides food and drinks to Customer in exchange for
money and therefore needs to pay cognizance attention to
problems that could hinder customer satisfaction and
changes the motive for starting such business Agnes et al.
a restaurant, can be traced to good service quality and
Customer’s satisfaction [3]
Customer dissatisfaction can result from long
waiting line / queue, a general phenomenon that occurs in
every area of life. It can also be referred to as a waiting line,
which can be encountered on a daily basis at petrol stations,
banks, supermarkets, restaurants, telecommunications,
transportation (especially roads), and so on [4],{5]. Queue
occurred when customers have to wait for service, which
could make them move to competitors’ doors. For instance,
when there is a higher demand with fewer attendants, the
waiting line will be prolonged, and Customer may be

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Latifat Adeola Odeniyi et al., International Journal of Advanced Trends in Computer Science and Engineering, 11(6), November - December 2022, 262 - 272
frustrated to leave. A long queue may also be connected to
slow service, especially when servers do not attend to
customers on time. In [6], they opined that waiting in line
To improve a system like a restaurant, one must understand
how it works. Each modeled system can be simulated
through experimentation to provide solutions to its future
problems [7],[8]. Simulations, can be done under different
configurations, are essential for understanding multiple
scenarios of the modeled systems. Simulation of any
system first requires the development of a model that
represents the key characteristics and behaviour of the
system. Then, the modeled system can be simulated by
experimenting with it to provide a solution to its imminent
problems. Simulation is essential for understanding several
scenarios in modeled systems. It can also be used to
examine the conduct of operation of a system, whether
existing or proposed system, which is usually done under
different configurations of interest and proposed periods of
real-time. Various systems such as restaurant industries,
transport companies, banking sectors, telecommunication
companies, health clinics, logistics, and airports can be
modeled and simulated [9]. Simulation surpasses all other
approaches for evaluating modeling scenarios and is
thereby given more priority over others [5].
However, to address the problem of Customer
long waiting times and queue lengths in restaurants, most
existing works are limited to the modelling of restaurant
Food Serving Processes (FSPs) where each Customer in a
queue is singlehandedly and completely served by a server
from the multiple available servers. Thus, most existing
models could not be used to study and improve restaurant
FSP where each Customer in a queue is entirely served by
two or more servers (a scenario where the first server starts
the service for a customer and the second server ends it for
the same Customer). To bridge the gap as mentioned
above, [10] developed a model for restaurant FSP where
each Customer in the queue is serially and ultimately
served by two or more servers using HTCPN.
2. REVIEW OF RELATED WORKS OF
LITERATURE
[11] developed a model for health center patient care flow
processes using Timed Coloured Petri Nets. The developed
model was simulated using CPN tools, while its validation
was done by comparing the simulated and actual number
of patients of the health center under study. The results
revealed that thirty-four (34) (seven inpatients and twenty-
seven outpatients), fifty-three (53) (nine inpatients and
forty-four outpatients), forty-two (42) (eight inpatients and
thirty-four outpatients), and forty-five (45) (nine inpatients
and thirty-six outpatients) were regular visitors to the
health center. The average number of patients entering the
health center during the first, second, third, and fourth
working days under consideration varies considerably.
263
queue is an important activity of our daily routine,
especially during lunchtime at restaurant(s).
Reference [13] developed a restaurant process model to
analyze process alternatives. The model represented an
abstraction of a business process. The process alternatives
with the application of the two best practices (specialist-
generalist trade-off and flexible assignment policy) for
improvement of the process were modeled and evaluated.
The simulation was used to measure performance
indicators. This simulation model was represented as a
CPN. They found alternatives with the lowest average
throughput time, which improved the initial process.
[12] Examining the queuing system in Blue Meadows
restaurant to determine its operating features and improve
customers’ satisfaction during waiting time with the
adoption of queuing theory. Data were collected from a
fast-food restaurant at the University of Benin called Blue
Meadows, which has only two servers. The arrival rate (λ)
at Blue Meadows restaurant was about 40 customers per
hour, while the service rate was about twenty-two (22)
customers per hour for each server. The average number of
customers in the system in an hour window was forty (40),
with a utilization rate of 0.909. It was discovered from the
model that most customers will have to wait in the queue
to be served. This resulted from the high value generated
for utilization rate, that is, 0.909 which showed the
probability of the servers being busy at 90.9%.
3 RESEARCH METHODOLOGY
In this paper, a novelty approach to serving Customer (s)
serially and consecutively was explored during the food
serving process in restaurants that considered four serving
points using Hierarchical Timed Coloured Petri Nets was
adopted.
Simulation Analysis of the Developed HTCPN Model
for Restaurant Food Serving Process
Figure 1 displays the Simulation of the environment page
(main page) of the developed HTCPN model [10] for the
Restaurant Food Serving Process (FSP) at a renowned
Restaurant in the Ibadan Oyo State of Nigeria, while the
Simulation of the four sub-pages (modules) which consist
of Simulation of the four (4) serving points: serving point1,
serving point2, serving point3 and serving point 4 are
shown in Figures. 2, 3, 4, and 5. The main page
(Environment) of the model provides an overview of the
entire restaurant food serving operation, including the four
sub-pages which model how customers arrive at each
serving point in the restaurant. In this paper, the developed
HTCPN model in [10] was implemented and simulated
within the CPN Tools environment.
Latifat Adeola Odeniyi et al., International Journal of Advanced Trends in Computer Science and Engineering, 11(6), November - December 2022, 262 - 272

Figure 1: Simulation of the environment page

Figure 2: Simulation of serving point 1

Figure 3: Simulation of serving point 2

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Figure 4: Simulation of serving point 3

Figure 5: Simulation of serving point 4

4 SIMULATION RESULT OF THE DEVELOPED
HTCPNS MODEL
Results generated during Simulation of the developed
HTCPNs model are as shown in Tables 3 to 7, which
include the four (4) performance metrics: average flow
time, average waiting time, average utilization rate, and
average queue length at each serving points for a week
(Monday to Friday). Table 3 shows the simulated values at
the serving point 1 for the four (4) performance metrics in
the consideration of the five scenarios 0%, 25%, 50%,
75%, and 100% increase in a number of customers to take
care of possible future scenarios.

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Table 1: Simulation Result of Five (5) Scenarios for Serving Points 1 to 4 Serving Points 1 to 4

Table 1: Increase Flow Waiting Utilization Queue length Number Number

Monday in % of Time Time Rate (Customers) of of
Customer (Second) (Seconds) (%) Customers Servers
Serving Point 1 0% 46.78 29.30 65 17 135 2
25% 87.40 69.93 80 39 169 2
50% 46.07 128.47 89 56 203 2
75% 397.33 379.61 98 81 236 2
100% 650.19 632.61 99 155 270 2
0% 23.41 2.15 59 2 135 3

Serving Point 2 0% 50.35 32.78 64 17 140 2

25% 93.31 75.83 80 18 175 2
50% 206.52 188.97 93 31 210 2
75% 432.18 405.59 98 56 245 2
100% 703.54 686.00 99 109 280 2
0% 19.93 2.28 60 0 140 3

Serving Point 3 0% 50.27 33.10 66 25 146 2

25% 85.05 68.00 80 23 183 2
50% 212.62 195.37 93 31 219 2
75% 446.75 429.63 98 52 256 2
100% 740.91 723.53 99 140 292 2
0% 10.45 2.22 58 0 146 3

Serving Point 4 0.00% 59.25 41.32 69 23 146 2

25.00% 104.85 87.04 84 21 183 2
50.00% 244.98 227.31 94 31 219 2
75.00% 503.63 485.82 99 48 256 2
100.0% 798.61 780.72 99 143 292 2
0.00% 20.29 2.50 59 0 146 3

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Table 2: Tuesday Simulation Result of Five (5) Scenarios for

Increase Flow Time Waiting Utilization Queue Number of Number
in % of (Seconds) Time Rate (%) length Customers of
Customer (Seconds) (Customers) Servers
Serving Point 1 0.00% 52.28 37.81 70 21 184 2
25.00% 116.06 101.68 89 28 230 2
50.00% 288.58 274.26 97 57 276 2
75.00% 569.35 554.97 99 83 322 2
100.00% 871.86 857.56 99 159 368 2
0.00% 16.75 2.36 63 1 184 3

Serving Point 2 0.00% 44.39 30.90 68 22 280 2

25.00% 101.51 88.03 85 26 350 2
50.00% 390.30 295.81 96 31 420 2
75.00% 671.89 568.44 99 59 490 2
100.00% 1145.06 1130.58 100 83 560 2
0.00% 15.56 2.01 61 0 280 3

Serving Point 3 0.00% 47.49 34.22 66 29 310 2

25.00% 107.73 94.46 87 31 388 2
50.00% 339.79 321.19 97 40 456 2
75.00% 767.03 753.79 99 56 543 2
100.00% 1236.46 1223.16 100 102 620 2
0.00% 15.53 2.08 60 0 310 3

Serving Point 4 0.00% 44.02 32.73 65 30 326 2

25.00% 92.13 78.97 85 36 408 2
50.00% 303.50 290.30 97 51 489 2
75.00% 787.86 774.60 99 70 571 2
100.00% 1285.16 1271.96 100 119 652 2
0.00% 17.56 1.85 60 5 326 3

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Table 3: Wednesday Simulation Result of Five (5) Scenarios for Serving Points 1 to 4
Increase in Flow Waiting Utilizat Queue Number Number
% of Time Time ion length of Customers of
Customer (Seconds) (Seconds) Rate (Customers) Servers
(%)
Serving Point 1 0.00% 67.69 53.57 67 10 199 2
25.00% 182.56 170.28 94 12 249 2
50.00% 442.26 428.98 99 32 299 2
75.00% 732.61 719.80 100 54 348 2
100.0% 1110.21 1058.32 100 79 398 2
0.00% 16.02 2.94 62 0 199 3

Serving Point 2 0.00% 57.08 43.88 75 10 210 2

2500% 141.03 127.89 93 8 263 2
50.00% 391.21 377.95 99 28 315 2
75.00% 706.75 693.61 99 52 368 2
100.00% 1020.11 1007.01 100 76 420 2
0.00% 16.03 2.85 65 0 210 3

Serving Point 3 0.00% 130.41 114.45 87 20 300 2

25.00% 447.35 424.24 98 28 375 2
50.00% 927.72 913.07 99 60 450 2
75.00% 1467.10 1452.10 100 97 525 2
100.00% 2028.04 2012.92 100 132 600 2
0.00% 19.19 4.04 69 0 300 3

Serving Point 4 0.00% 39.38 26.93 68 20 394 2

25.00% 94.74 82.21 85 22 493 2
50.00% 314.33 301.88 97 23 591 2
75.00% 772.85 760.38 100 60 690 2
100.% 1368.80 1356.43 100 109 788 2
0.00% 14.31 1.81 58 0 394 3

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Table 4: Thursday Simulation Result of Five (5) Scenarios for Serving Points1 to 4
Increase Flow Time Waiting Utilization Queue length Number of Number
in % of (Seconds) Time Rate (Customers) Customers of Servers
Customer (Seconds) (%)

ServingPoint 1 0.00% 37.00 20.81 70 20 170 2

25.00% 58.14 41.91 71 23 213 2
50.00% 115.14 97.79 84 46 255 2
75.00% 244.83 228.39 95 60 298 2
100.00% 464.38 474.94 99 81 340 2
0.00% 17.86 1.62 56 0 170 3

ServingPoint 2 0.00% 37.73 21.54 67 18 180 2

25.00% 54.10 37.59 69 22 225 2
50.00% 91.14 74.93 82 35 270 2
75.00% 176.09 160.10 93 52 315 2
100.00% 437.64 421.53 98 67 360 2
0.00% 17.43 1.31 55 0 180 3

ServingPoint 3 0.00% 31.35 15.32 88 21 210 2

25.00% 40.48 29..37 60 28 263 2
50.00% 59.20 43.26 71 40 315 2
75.00% 99.44 83.47 83 55 368 2
100.00% 168.49 152.52 91 89 240 2
0.00% 17.04 1.13 48 0 210 3

ServingPoint 4 0.00% 31.21 15.15 89 19 210 2

25.00% 42.50 26.33 60 21 263 2
50.00% 60.26 44.16 71 42 315 2
75.00% 99.57 83.42 83 60 368 2
100.00% 199.51 183.48 92 78 420 2
0.00% 17.05 1.15 47 0 210 3

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Table 5: Friday Simulation Result of Five (5) Scenarios for Serving Points1 to 4
Increase Flow Time Waiting Time Utilization Queue length Number of Number
in % of (Seconds) (Seconds) Rate (Customers) Customers of
Customer (%) Servers
Serving Point 1 0.00% 108.98 87.13 80 20 160 2
25.00% 288.20 268.12 94 42 200 2
50.00% 540.88 521.00 99 46 240 2
75.00% 975.20 955.15 100 70 280 2
100.00% 1307.03 1287.15 100 101 320 2
0.00% 24.47 4.51 70 1 160 3

Serving Point 2 0.00% 141.55 122.43 84 27 199 2

25.00% 356.99 337.82 97 28 249 2
50.00% 760.88 741.62 99 43 299 2
75.00% 1223.71 1204.62 100 63 348 2
100.00% 1665.20 1646.14 100 99 398 2
0.00% 23.68 4.51 65 0 199 3

0.00% 172.34 154.89 86 28 230 2

Serving Point 3 25.00% 421.07 401.75 97 31 288 2
50.00% 920.85 901.58 99 59 345 2
75.00% 1472.83 1453.48 100 86 403 2
100.00% 2016.93 1979.57 100 122 460 2
0.00% 24.15 4.72 60 0 230 3

Serving Point 4 0.00% 135.01 115.13 84 23 240 2

25.00% 364.08 342.23 96 27 300 2
50.00% 965.54 945.43 99 46 360 2
75.00% 1451.02 1431.11 100 87 420 2
100.00% 2042.74 2022.74 100 119 480 2
0.00% 24.85 4.88 67 0 240 3

From the simulation result, it was discovered that by an
increasing the number of servers from two to three,
customers’ average flow time and average waiting time
decreases, reducing servers’ utilization rate and customers’
average queue length drastically. Thus, customers’
satisfaction with the restaurant food serving process can be
improved if the management can increase the number of
servers at each serving point. It was also discovered from
the result of Simulation on Friday that all the performance
measures considered were on the high side, which can be
explained from a business point of view by the type of food
served on Friday (Fried rice/ Jollof rice with chicken).
Customers’ patronage was also noticed to be on the high
side on Wednesday and Friday, which consequently
increased servers’ workload (Servers’ utilization rate). It
was discovered that as the utilization rate was less than
1(100%), the queue was reduced to the minimal, but as the
utilization rate tended towards 1(100%), the queue began
to increase. So, it can be deduced that queues can build up
if servers are highly utilized, which will lead to low
productivity and can be connected to queues experienced
on the days of the week, and this can also account for the
long waiting time of customers in the system (average flow
time).
From the simulation result, it was discovered that
queue length increases based on the increase in servers’
utilization rate, which is in support of [5] which states that
the higher the servers’ utilization rate, the higher the
customers’ queue length.
5. VALIDATION OF THE DEVELOPED HTCPNS
MODEL
Validation of the developed HTCPN model is to check the
correctness and credibility of the model developed. Thus,
the developed HTCPN model was validated to check
whether it represents the system under consideration by
comparing the output of the simulated Restaurant food
serving process (that is, increase in the number of customer

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arrival at each serving point and servers utilization rate)
with the absolute values of the actual system (from input
data gotten from direct observation at the system)
Simulated and the actual customers’ average flow
time and servers’ utilization rate were used for statistical
analysis using Statistical Package for Social Sciences
software (SPSS) version 20.0. Table 8 shows that
statistically, there were no significant differences between
the simulated and the real average values at 5%
significance difference level. Figure 6 displays the
validation result of the developed HTCPN model. Hence,
the developed HTCPN model of the restaurant food serving
process is valid and accurately represents the restaurant
under consideration.

Table 8: Statistical Analysis summary of the Validation Results of the Developed Model

Variable t-value p-value Remark

Pair 1 -1.438 0.224 the p-value is discovered to be greater than 0.05, which implies
Simulation_flow_time - that there is no significant difference between the real data and
Real_flow_time simulated data (customers’ flow time) at a 5% significant level

Pair 2 -2.449 0.07 the p-value is greater than 0.05, which implies that there is no
Simulation_utilization_rate - significant difference between the real data and the simulated
Real_utilization_rate data (servers’ utilization rate) at a 5% significant level

120

100
Flow time (Seconds)

80

60

40 flow time(seconds)
utilization rate(%)
20

0
simul real simul real simul real simul real simul real
Monday,135 Tuesday,184 Wednesday,199 Thusday,170 Friday,160
Days with Number of served Customers

Figure 6: Validation Results of the Developed HTCPN Model

*NOTE
simul = Simulation value
real = Real value

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6.CONCLUSION
The developed HTCPNs simulation model revealed a valid
representation of the system (restaurant food serving
process) under consideration. The analysis of the HTCPNs
simulation reports shows that some serving points
experienced queues (waiting lines) in the process of
attending to customers throughout the week. The queue
was due to an increase in the servers’ utilization rate
because utilization rate represents the average proportion
of time in which the servers are occupied. As the utilization
rate tends to 100%, servers’ capability to attend to
customers reduces and, consequently queue build up.
Acknowledgments
Appreciation go to the international restaurant where data
were collected during this research and all authors whose
works were considered worthy of use.
Funding:
The authors received no funding for this work
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